Recipe Index

Ingredients

• 5 - 6 x 8oz potatoes
• 1 1/2 tsp extra virgin olive oil
• 1/4 tsp cooking salt / kosher salt
• 1/4 cup extra virgin olive oil
• 1 1/4 tsp cooking salt / kosher salt ((Note 2))
• 4 garlic cloves (, skin on, smashed (optional) (Note 3))
• 3 rosemary sprigs ((optional but recommended) (Note 3))

Method

1. Preheat the oven to 400°F, cut a thin slice off the base of each potato so it sits flat, then set the potato between two wooden spatula handles or chopsticks and cut it into slices about ⅛ in thick without cutting all the way through.
2. Rub the potatoes with the 1 1/2 tsp extra virgin olive oil and sprinkle them with the 1/4 tsp salt, sharing both across all the potatoes, then put them on a tray and bake for 30 minutes.
3. Pour the 1/4 cup extra virgin olive oil over the potatoes, sprinkle the remaining salt evenly over them and throw the smashed garlic cloves and the rosemary sprigs onto the tray.
4. Bake for another 40 minutes, basting generously with the tray oil every 10 minutes and brushing across the tops with a little pressure so the oil and salt drip down between the slices and the potatoes fan out.
5. Once the centres are soft when checked with a knife, turn the oven up to 425°F, baste the potatoes again and bake for a further 10 to 15 minutes until the edges are nice and golden.
6. Serve the hasselbacks immediately while they are hot and the edges are crispy.

Prep: 15 min · Cook: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data